Strawberry Shortcake

2 cups flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
Few grains of nutmeg
1 egg
1/3 cup butter
1/3 cup milk
1 to 1 1/2 quarts fresh strawberries
3/4 cup brown sugar
1 pint whipping cream


Mix dry ingredients and sift twice. Work in shortening with tips of fingers. Add egg well beaten, then milk. Turn without rolling into a well-buttered round tin and pat into shape with the flat of the hand. Bake about 15 minutes in a hot oven. An hour before ready, cut one quart fresh strawberries (1 1/2 quarts are better) in quarters, saving out at least a dozen of the largest and choicest berries. To cut berries, add 3/4 cup of brown sugar and let stand in bowl in a warm place. The mixture should be warm when ready to serve. Split the shortcake, hot from the oven, into two layers. Butter each cut side. Keep buttered side up. Put layers together with strawberries and juice between and on top. Top with whipped cream and the choice whole berries.